Effects of Several Purple Potato Additions on Bread Quality

Bădărău Carmen Liliana.et al. Int. Journal of Engineering Research and Applications www.ijera.com
ISSN: 2248-9622, Vol. 6, Issue 4, (Part - 4) April 2016, pp.01-10
www.ijera.com 1 | P a g e
Effects of Several Purple Potato Additions on Bread Quality
Bădărău Carmen Liliana*,
**, Canja Maria Cristina*, Damșa Florentina***,
Mărgean Alina*
*(Department of Engineering and Management of Food and Tourism, Faculty of Food and Tourism,
Transylvania University of Brașov, 29 Eroilor Street, 500036, Brașov, Romania
** (Department of Biotechnology, National Institute of Potato and Sugar Beet, 2 Fundăturii Street, 500470,
Brasov, Romania,
*** (“Politehnica” University of Bucharest, Department of Chemical and Biochemical Engineering, 1-7, Polizu
Str.,011061, Bucharest, Romania
ABSTRACT
Potato cultivars with purple flesh represent an efficient and natural source of antioxidants, this vegetable having
high content in polyphenols (especially anthocyanin pigments). The research goal of this work was to evaluate
the anthocyanin and polyphenols content of several Romanian potato varieties (Albastru-Violet de Gălănești and
Christian) and the effects of these potatoes (add to dough in different proportions) on several bread quality
indicators. The bread quality depends on physical and chemical properties and on several signs like: flavor and
taste, external appearance, crumb porosity and texture, bread’s volume. In this research experiment, beside the
total polyphenols and anthocyanin content, the analysis performed on bread (prepared using different potatoes
addition 5%, 15% and 30%) were sensorial and physic chemical analysis (product volume, crumb porosity,
height/diameter ratio, moist and acidity). Experimental results indicated that 15% purple potato cultivar added on
the dough was the most indicate proportion to be used in bread processing.
Keywords - anthocyanin, bread, polyphenols, purple potato.
I. INTRODUCTION
Food prepared with potato tubers
containing polyphenols in flesh could be an
excellent sources of natural antioxidants [1].
Anthocyanin, the phytochemical which appears in
various potato varieties, known especially for its
health promoting effects in red wine, have a strong
effects because their antioxidant properties [1,2].
The health promoting properties of anthocyanin are
determined by its antioxidant capacity [3,4,5,6]. The
health promoting features are for example protection
against degenerative illnesses and boosting the
immune system [4,7,8]. Having a high consumption
in Romania, the potato has an important position as a
basic food, the interest for this vegetable is
increasingly for the consumer, nutritional medicine
and the food processing industry (e.g. potato crisps
production). The goal of this research work to
estimate the anthocyanin and polyphenols content of
some potato cultivars probably useful for bakery
industry and the influence of the potato addition (in
dough) on several bread quality indicators. The
bread is one of the most important human food
product, being needful for daily feed because their
energetic value. The effect of bread and bakery
products consumption on the people health is major
because this kind of food never miss from
consumer’s meal [9, 10]. Researcher target concerns
to improve the quality of this kind of food, to obtain
baking products with high nutritive value, with
pleasant taste and flavor, which have the capacity to
maintain themselves fresh for a long time, but also
correction the bread products imperfections [11, 12].
Moreover, the orientation of food producers to
traditional, natural and healthy products is known
and present in food technology research. In this
regard, the goal of this paper was to obtain several
high nutritional value bread products, improving the
texture features and the bioactive compounds
content by addition potato composition from flesh
colored cultivars (material with high level of
anthocyanin and polyphenols content). The use of
this adjuvant in common bread preparing could be
justified because its complex composition in
nutrients like: sugars, proteins, microelements
(potassium, phosphorus) and polyphenols [4,
13,14,15,16]. Potatoes are a good source of amino
acids [17]. Approximately half of the potato tuber
nitrogen is protein. Potatoes supply proteins which
are rated higher in quality than those of soybeans by
some nutritionists [18]. The protein from potato
tubers are ones of the most digestible vegetal
proteins. Also, because of the mineral elements high
content of the potato, it helps in maintaining a good
equilibrium of human body acidity [3,4, 6].
Interesting are the special sensorial properties of the
purple potatoes (color, taste and flavor) dues to their
polyphenols composition and content [3,14,19].
RESEARCH ARTICLE OPEN ACCESS

The experimental studies in this work
research aimed to evaluate the effects of purple flesh
potato addition (in dough) on the bread quality, on
their chemical composition (particular on the level
of TAC and TPC). So, by changing the classical
bread recipe, these experiments aimed to verify if
beside a better nutritive compounds contribution, the
purple flesh potatoes used contribute or not to
obtaining a bread with a special color, taste and
flavor.
II. MATERIAL AND METHOD
2.1. Potato material used for bread
Potato varieties used in experiments were
Christian (roumanian variety, white flesh potato) and
Albastru-Violet de Gălănesti (roumanian cultivar,
colored flesh potato, a population found in Romania,
Morar et al., 2004) [20]. This vegetables used for
bread obtaining was harvested from the organic
fields of National Institute for Research and
Development for Potato and Sugar Beet Brasov.
Tuber appearance was evaluated based on tuber size,
shape and eye depth. Potato used for bread obtaining
(tubers raw and boiled 30 minutes) were tested for
evaluation the total content of anthocyanin (TCA)
and polyphenols (TCP). The similar bioactive
compounds content were tested in bread products.
2.2. Bread obtaining technological process
We used a common technological process
and the recipe used was the following: flour 1000g;
water 57%; yeast 2,5%; salt 2%; potato paste
addition in different amounts: 5%, 15% and 30%.
The potato paste was obtained by hydro thermally
processing the unpeeled raw potato for 30 minutes at
water boiling temperature, then cooling it, peeling
and mashing it with a mixer [21]. In the same time, a
witness sample without potatoes paste addition was
performed. The parameters of the technological
process were as follow: kneading 20 minutes/28o
C,
fermentation 40 minutes /35o
C, baking 5
minutes/140o
C and 60 minutes /180o
C.
2.3. Evaluation of the bread products quality
2.3.1. Bread sensory analysis
The bread variants obtained was subjected
to sensorial examination: form, crumb aspect, bread
aspect, volume, consistency and chewing
comparison, smell, taste, microbiological alteration
signs, foreign bodies (as SP-3232-97“Bread, loaf
product and bakery specialties. Analysis methods“).
2.3.2. Bread physic-chemical analysis.
The bread variants obtained after the above
described method were submitted to the physic
chemical exam, testing the following indicators: the
product volume, crumb porosity, high/diameter ratio,
moist and acidity (according to SP-3232-97 “Bread,
loaf product and bakery specialties. Analysis
methods“). Total polyphenols content (TPC) was
evaluated by Folin Ciocalteu method expressed as
mg gallic acid equivalents (GAE) per 100 grams
fresh product [22]. Total anthocyanin content was
estimated by a pH differential method [19, 23, 24].
2.4. Evaluation of TAC and TPC in potatoes (raw
and boiled) and bread products
2.4.1. Extraction of the samples
Purple potato in amount of 1g (±0.2 g) was
homogenized in 20 ml of 1% acidified ethanol. For
the bread we used 2g (±0.2 g). The extracts were
filter and the solvent was evaporated. The crude
extracts were stored in sealed containers at room
temperature until use. All experiments were
conducted four times, the results are expressed as
mean ± standard deviation.
2.4.2. Evaluation of total monomeric anthocyanin
content (TAC)
Anthocyanin content was estimated by pH
differential method [19,23,24,33,34], based on the
property of these pigments to change the color in
accordance with the pH value. Two dilutions of the
same sample were prepared, the first one in
potassium chloride buffer (0.025M, pH 1.0) and the
second one in sodium acetate buffer (0.4M, pH 4.5),
pH being adjusted with HCl 0.2N. After
equilibration at room temperature for 15 minutes, the
absorbance of these two dilutions was read at 510
nm and 700 nm using a UV-Vis Microplate Reader
(Sunrise-Basic Tecan, Swizerland). Total
monomeric anthocyanin was calculated as follows:
A = (A510nm-A700nm)pH=1 - (A510nm-A700nm)pH=4.5 (1)
TAC(%w/w) = (A/L) x MW x DF x (V/Wt) x 100 (2)
The symbols used in these relations are the
following: A=absorbance calculated with equation 1;
=molar extinction coefficient (26900L/mol cm); L=
the optical path length in centimeters (1cm);
MW=molecular weight of the reference pigment
Cyanidin 3-glucoside (449.2 g/mol); DF= dilution
factors; V=volume; Wt=sample weight. The total
anthocyanin content was calculated and expressed as
mg Cyanidin 3-glucoside (cy-3glu) equivalents/ 100
g fresh weight (FW).
2.4.3. Evaluation of total polyphenols content (TPC)
For this analysis, the Folin Ciocalteu
method was used and the results were expressed as
mg gallic acid equivalents (GAE) per 100 grams FW
[22]. To 0.5 ml of test sample extract, 1.5 ml (1:10
v/v diluted with distilled water) Folin Ciocalteu
reagent was added and allowed to stand 5 minutes at
laboratory temperature. After 5 minutes, 2ml of
7.5% of sodium carbonate was added. These
mixtures were incubated for 90 minutes in the dark
with intermittent shaking. After incubation,

development of a blue color was observed. Finally,
absorbance of blue color in different samples were
measured at 725nm using a spectrophotometer
(DR2800, Hach, USA). The phenolic content was
calculated as gallic acid equivalents GAE/g on the
basis of standard curve of gallic acid. The results
were expressed as gallic acid equivalents
(GAE)/100g FW. All determinations were carried
out four times.
2.5. Statistical interpretation
Regarding the bread products, each set of
comparable assay was conducted with the same
ingredients, after the similar recipe (with the
exception of the content of potato paste add to the
dough). The bread indicators analysis were
performed in three repetitions and the tests for
evaluation antioxidants content (TAC, TPC) were
made in four repetitions. Analysis of variance
(ANOVA) and Duncan’s multiple range test were
used to analyze the data.
III. RESULTS AND DISCUSSION
3.1. Potatoes samples evaluation
Regarding the starch, protein and fat
content of the potatoes samples used in this research
experiment, these provide a rough idea about the
purple potato nutrition value (table 1). As it was
mentioned in the literature [4, 16, 25, 26], usually,
the purple potatoes calories are slightly higher than
those of the white ones, which can be explained by
their higher carbohydrate content. Don’t be
concerned about the higher number of calories in the
purple variety. It just means it provides more energy
than a white one.
Table 1. Evaluation of potatoes samples added to the dough (mean values±SD)
Potato sample Dry matter
(% FW)
Starch **
(%)
Proteins*
(% dwb)
Fat Calories
Purple flesh potatoes
(Albastru-Violet de Gălănesti )
23.2±0.110 17.1±0.099 3.273±0.104 0 -
White flesh potato (Christian variety) 22.1±0.085 16.2±0.124 6.890±0.083 0 -
Purple potato
( Brown, 2005; Burmeister, 2011 )
- 16.15-17.84 2.45 0 100
White potato
(Brown, 2005; Burmeister, 2011)
- 16.05-17.14 1.75 0 71
*Mean values for 4 repetitions ± standard deviation. Analysis were made on dried tuber tissue. The proteins %
was determined using the nitrogen % content (Kjeldal method).
**The tests were made to the row tubers before bread preparation. Tissue was taken from tubers stored at 6-8o
C
six months after harvest. Abbreviations: FW. = fresh weight; dwb = dry weight basis; SD=standard deviation.
Level of potatoes antioxidants content
(anthocyanin and polyphenols) is more important for
the nutritional quality at the bread products obtained
with this kind of vegetable. The objective of this
study was to understand the effects of various
additions of potatoes paste (from two Romanian
cultivars), on several properties of the bread variants
and on the total polyphenols (TPC) and anthocyanin
(TAC) content of this bakery products. Also, the
potatoes paste supplemented bread quality
appreciation was performed by correlating the
content of antioxidants (polyphenols, anthocyanin)
with sensory and physic-chemical analysis of the
bread products.
The values of TAC and TPC of potatoes
samples used in this experiments (table 2) showed
that raw purple potatoes Albastru-Violet de
Gălănesti (used in bread obtaining process) are a
good source of anthocyanin (163.26 ±12.716 mg cy-
3glu /100g FW) and that the level of these
compounds decreased significantly using different
cooking techniques (e.g. boiling). However, the level
of phenolic compounds (originally
3195.940±156.538 mg GAE / 100g FW) increased
in the boiled potatoes (table 2).
3.2. Bread products quality evaluation
3.2.1. Bread products sensory evaluation
The points scale method was used. The
sensory features of the bread products obtained
according to the recipe (described in material and
method) are presented in table 3. These features are
in accordance with standard SP-3232-97. The bread
was well done, the shape was a correct one
excepting the variant P’3 (addition 30% potato paste
from Christian variety), without deformation, crumb
didn’t have cracks. The inside was well done, with
proper porosity, not wet. The color of the crumb was
uniform, golden for the variant P0, darker than the
witness for variants with potato Christian variety
paste addition and purple for the products with
colored flesh potato paste addition (figure 1B).

Table 2. The polyphenols and anthocyanin content of the potatoes samples used for bread obtaining *
TAC
(mg cy-3glu /100g FW)
TPC
(mg gallic acid equivalents /100g FW)
Potato sample Fresh Boiled Fresh Boiled
Purple flesh potatoes
(Albastru-Violet de
Galanesti )
163.26±12.716 113.397±25.851 3195.940±156.538 3448.956±286.439
White flesh potato
(Christian variety)
21.69±1.036 18.03±0.824 156.236±37.328 194.624±16.118
*Mean values for 4 repetitions ± standard deviation
Abbreviations: TAC = total anthocyanin content; TPC=total polyphenols content.
A B
Fig. 1. Bread products obtained with different % potatoes (Christian variety) addition in dough (A). Bread
products obtained with flesh purple potatoes (Albastru-Violet de Gălănesti variety) addition in dough and
extracts in 1% acidified ethanol from each purple potatoes paste supplemented bread variants (after 48 hours
from cooking) (B).
For all the variants, the color of the crumb
was without dark spots. The taste and the smell were
pleasant, more intense for the bread with 30%
potatoes paste addition (P3 and P3’).
3.2.2. Bread physic-chemical evaluation
The physic-chemical features for all bread
variants products are presented in table 4. Excepting
the porosity values, all these indicators quality were
in accordance with standard SP-3232-97. In all cases
in which potatoes paste was added, the products
were proportional, specific to assortment, the
products were not excessively flattened or curved.
Analyzing the porosity values, the pores
aspect was maintained specially for bread with
potato (purple flesh) 15% paste addition. As show in
table 4, the values for samples volume was higher
than the witness except the sample with color
potatoes paste variant P1 (5% addition). Also, for
sample with 15 % potatoes addition, the porosity
was more accentuated and the crumb was darker
because of the Maillard compounds formed during
baking. For 30% potatoes paste addition sample
(variants P’3 and P3), the porosity and elasticity
were reduced by the bigger potatoes content and
smallest flour content and their gluten content. The
moisture of the samples with potato paste addition
was higher than the witness, between 37.94 ±1.799%
(bread with 30% color potatoes paste addition) and
39.64 ±1.635% (bread with 5% color potatoes paste
addition). This increase was because on the one hand
of the water from potatoes paste and on the other
hand of the colloidal processes (the coagulation of
protein substances and starch jellification) from
baking. The acidity of samples with colored potatoes
addition was higher comparing with the witness,
varying between 1.51±0.010 (bread with colored
potatoes paste addition 5%) to 2.065±0.085 (bread
with colored potatoes paste addition 30%) because
of the presence of the organic acids.

Preliminary experimental data obtained for sensorial
and physical-chemical analysis for bread with
potatoes added suggested that this addition could be
used in bakery process. Figure 1 presents types of
bread obtained with purple colored potatoes paste
(figure 1B) and with potatoes paste from Christian
variety (figure 1A).
Table 3. Sensorial characteristics evaluation of bread with potatoes paste addition trough points scale method
Product
characteristics
Points
Bread without
potato
(Witness)
Bread with potato (white flesh)
addition
Bread with potato (colored flesh)
addition
5% 15% 30% 5% 15% 30%
Variants P0 P’1 P’2 P’3 P1 P2 P3
Form, exterior
aspect, volume
2 2,5 3 2 2.5 3 4
Crumb aspect 1.5 2 2.5 2.5 2 4 3
Consistency
and chewing
comparison
1.5 2 2.5 1 2 3 2.5
Bread aspect 2 2.5 2.5 1 2 3 3
Smell 2 2.5 2 3 2 3 3
Taste 1.5 2.5 2 3 2.5 3 3
Points 10.5 11.5 14.5 12.5 13.5 19 18.5
Qualification Satisfactory Good Good Good Good Very
good
Very
good
3.3. Evaluation of TAC and TPC in bread
products with different potatoes additions
As show the values presented in table 2, the
cultivar used (purple potato) was rich in anthocyanin
and registered high levels (similar with others flesh
colored cultivars) of these bioactive compounds for
the raw peeled potato and for the boiled one
respectively. Overall, the cooking techniques (boil
for the paste obtaining, bake in bread) were
responsible for a statistically significant (p<0.05)
decrease in the amount of anthocyanin (expressed as
Cyanindin-3-glucoside, Cy-3-glu) when compared
with the raw potatoes (figure 3). A sever decrease
was observed for the polyphenols level content
(expressed as gallic acid equivalents, GAE) too
(figure 3). It should be noted, however, that the level
of anthocyanin and polyphenols in baked products
was significantly different to the content present in
raw and boiled potatoes. As seeing in figure 3, the
losses were significantly specially for the total
anthocyanin content (change relative to raw
potatoes). Despite severe loss of these compounds
due to cooking, all the bread types products obtained
with flesh colored potatoes paste (particular with
15% and 30% purple potatoes paste addition)
retained amounts of all these bioactive compounds
due to higher initial levels of the potatoes. The
values of TAC and TPC in bread products are
presented in figures 2A & B. Relative to the witness
(bread control without potatoes) both anthocyanin
and polyphenols content were statistically significant
(p<0.05) higher in the bread product with 30% flesh
colored potatoes paste addition (26.495±0.267mg
Cyanindin-3-glucoside/100g, respectively 928.052 ±
103.072 mg gallic acid equivalents/100g,
respectively 545.101±52.492 mg gallic acid
equivalents/100g).Good results regarding the TAC
and TPC were obtained for the bread variants with
15% flesh potatoes paste addition (14.031±0.167 mg
Cyanindin-3-glucoside/100g, respectively.
Anthocyanin (flavonoids responsible for the color
found in purple potatoes like Albastru-Violet de
Gălănesti variety are secondary metabolites
(phytochemicals), which are proven to have health
benefits; meaning that purple potatoes can be
considered a functional food [4]. Being known for
their antioxidant, anti-inflammatory and
antimicrobial properties [4, 7, 8], polyphenolic
compounds are a large group of phytochemicals
divided into the following classes; flavonoids,
phenolic acids, tannins and stilbenes [27]. Research
has shown that their consumption can decrease the
risk of chronic diseases, such as heart disease, type 2
diabetes and cancer [7, 28, 29, 30].

Table4. Physic-chemical features for the bread products supplemented with potatoes
Product
characteristics Bread
without
potato
(Witness)
Bread with potato (white flesh) paste
addition
Bread with potato (colored flesh)
paste addition
5% 15% 30% 5% 15% 30%
Variants P0 P’1 P’2 P’3 P1 P2 P3
Product
volume
(cm3
/100g
product)
229.6
±9.200
241.9
1±1.690
257.2
±1.700
231.3
±3.200
216.42
±7.216
388.64
±8.302
311.29
±10.733
Crumb
porosity (%
volume)
min. 74%
81.91
±0.166
73.42
±0.253
70.08
±1.873
69.32
±0.405
68.71
±0.911
75.14
±0.557
68.01
±0.941
High/Diameter
ratio
13.275
±0.025
12.25
±0.050
12.4
±0.100
13.1
±0.100
10.6
±0.050
11.4
±0.100
13.1
±0.100
Moisture (%)
max 45%
36.61
±0.090
39.64
±0.153
39.64
±0.387
37.95
±1.725
39.64
±1.635
39.64
±0.774
37.94
±1.799
Acidity
(acidity
degrees/100g
product)
max 3%
1.38
±0.010
1.37
±0.010
1.41
±0.010
1.607
±0.007
1.51
±0.010
1.61
±0.010
2.065
±0.085
Fig. 2. Evaluation of total anthocyanin content (A) and polyphenols content (B) in bread products
obtained with different potatoes addition. Data presented are the mean (n=4 repetitions) ± SD. Values not
followed by the same letter are significantly different (P=0.05) according to Duncan’s test. (TAC = total
anthocyanin content; TPC=total polyphenols content; SD=standard deviation).
Thus, the presence of these compounds in
bread products with purple potatoes paste addition
could be useful for the consumers. But the
anthocyanin and polyphenols stability can, however,
be affected by several factors such as pH, light,
oxygen, enzyme activity, concentration, ascorbic
acid and sugars [31, 32, 33, 34]. It should be noted
that the content of phenolic / anthocyanin
compounds and their stability is also dependent on
factors such as genotype, agronomic factors, storage
conditions after the harvest, processing and cooking
methods [5, 35, 36,16, 26, 37]. Although there are
many studies demonstrating the effect of these
compounds on health, which is responsible in
classifying potatoes as a functional food, we need to
take in consideration that the levels of polyphenols
found in raw and cooked tubers will be different.
However to our knowledge there has been no

detailed investigation published on the effect of
cooking techniques on the levels of total
polyphenols content (TPC), total anthocyanin
content (TAC) of the specific cultivars Albastru-
Violet de Gălănesti. In this work we assessed the
effect of cooking in bread (different proportions of
potatoes added in bread) on bioactive compounds
from potatoes paste added, that means the changes
of TAC and TPC in bread variants relative to the raw
and boiled potatoes used in experiments.
Fig. 3. Change in total anthocyanin and polyphenols content of the bread variants relative to raw and
boiled potatoes paste used in experiments. Percentage of losses of these bioactive compounds. Data presented
are the mean (n=4 repetitions) ± standard deviation. Values not followed by the same letter are significantly
different (P=0.05) according to Duncan’s test. (TAC = total anthocyanin content; TPC=total polyphenols
content; SD=standard deviation).
The results obtained clearly demonstrate
the presence of bioactive compounds in the
uncooked Albastru-Violet de Gălănesti potato and
that cooking (boiled and baking for bread obtaining)
interferes with the level of these compounds. There
are some contradictory results related to the effect of
cooking on the levels of anthocyanin and
polyphenols content. Our results are partly in
accordance with a study performed by Perla et al.,
2012 [38], which found a reduction of anthocyanin,
however Lachman et al., 2012 [26], noticed an
increase in the levels of these compounds. The level
of polyphenols present in vegetables varies
considerably and the effect of cooking methods on
these compounds is highly dependent of the
vegetable tested [39]. The reduction of TPC in this
work is in accordance with results previously
published by Perla (2012) [38]. However,
Blessington et al. [40] registered an increase of TPC
in baked and microwaved potato when compared
with raw and boiled potatoes. The differences found
in the literature can be related to different cooking
methods and extraction procedures. On the other
hand it should be pointed out that the composition in
anthocyanin and total polyphenols is dependent on
various factors such as, cultivar, climatic conditions
and altitude, as well as the storage conditions of the
tubers [26].
Albastru-Violet de Gălănesti potato cultivar
is a rich source of polyphenolic compounds,
including anthocyanin. Boiling, added in different
percentage in dough and cooking for bread
obtaining, in the case of this cultivar, leads to a
decrease in the amount of anthocyanin. The cooking
methods used in this study had a detrimental effect
on the levels of TAC and TPC. Despite severe loss
of these compounds due to cooking, several bread
products obtained with purple potatoes paste
(particular with 15% and 30% potatoes addition)
retained larger amounts of all these bioactive
compounds due to higher initial levels of the
potatoes.

IV. CONCLUSIONS
A special bread assortment was obtained
using purple potatoes supplement in the dough. In
this way sugars, proteins, vitamins, mineral salts,
antioxidants like polyphenols and anthocyanin were
added to the bakery products, improving their
quality. Additionally, using potato in bread dough, a
quantity of flour from total height could be
substituted and total gluten content decreased. For
this reason, bread with potatoes is recommended for
the people with low tolerance on gluten.
Beside improving the nutritional value, the
advantages of purple potatoes addition (particular for
the variants supplemented with 15% and 30%
potatoes paste), as secondary helping ingredient of
the bread are: rinsing the bread volume, improving
the crumb structure and increasing the shelf life of
bread, an interesting purple color of the crumb as
result of the natural sugars, organic acids and
antioxidants (anthocyanin and polyphenols) content.
Also, 15% purple potatoes addition had the strongest
influence on the dough features, improving the
crumb quality (porosity, elasticity).
Relative to the bread without potatoes, in
the bread product with 30% flesh colored potatoes
paste addition, both anthocyanin and polyphenols
content were statistically significant (p<0.05) higher.
Good results regarding the TAC and TPC were
obtained for the bread variants with 15% potatoes
addition.
Thus, the experimental data suggest that
purple potato (from Albastru-Violet de Gălănesti
variety) addition could be used in bakery for obtain a
special and challenge bread product.
ACKNOWLEDGEMENTS
This work was partially supported by a
grant of the Romanian National Authority for
Scientific Research, CNDI-UEFISCDI, PN-II-PT-
PCCA-2013-4-0452 (project number 178/2014).
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